Post is also available in: Italian
The Easy Beef Yakisoba Recipe are a dish born taking inspiration from some dishes of Korean cuisine, including Tteokbokki. That is rice cylinders blown up in a thick spicy sauce. In fact, it was the envelopingsauce that inspired me for the creation of this dish. Not havinggochujang pasta, which is a chilli cream very common in Korean cuisine, I tried to recreate it with the ingredients I had available.
To prepare this dish we used various typical ingredients from dierent Eastern countries, all easily available. The Japanese Soba, with Oyster Sauce and the Chinese Bok-Choy (or pak-choy), the Sambal Oelek from Java and together they have created a truly irresistible Noodles Bowl! The still crunchy vegetables, the succulent beef, the soba… all covered with this spicy and creamy sauce that makes every bite an explosion of taste! All topped with a creamy poached egg. This really is Confort Food!
As in many oriental dishes, cooking requires the use of the wok. The recipe is divided into several cooking phases, to then stir fry all the ingredients together for a few minutes. The meat will be stirred fry a little at a time and set aside to prevent it from throwing out too many juices in cooking, as well as vegetables. I suggest you prepare the sauce first and then use it when you have to strir up all the ingredients. The most difficult part is the poached egg, and I admit that from time to time I too have some problems. Here are some tips:
- a tall pot with plenty of water
- to create the vortex use a kitchen whisk
- acidulates the water with apple cider vinegar, its taste will be less strong
- do not directly break the egg in the pot, but put it in a cup and slide it gently into the water
Easy Beef Yakisoba Recipe with Bok-Choy
- 3 bunch Soba Noodles
- 3 Bok Choy
- 1 Zucchini
- 800 g Beef Slices
- 4 Eggs
- 2 tbsp Sambal Oelek
- 2 tbsp Triple Tomato Concentrate
- 2 cm Ginger
- 1 tsp Dry Garlic
- 1 tsp Dried Onion
- 1 tsp Honey
- 5 tbsp Soy Sauce
- 2 tbsp Sake
- ⅛ tsp Sesame Oil
- 1 tbsp Oyster Sauce
- to taste Salt
- Cut the slices of beef into strips of 1 cm and ½ approximately, if they are so long cut them in half. Season them with chopped ginger, onion, dry garlic, honey, soy, sake, sesame oil and a pinch of salt. Mix the meat well with the seasoning and let it marinate while doing the rest.
- Clean the courgette and cut into julienne strips. Clean the bok choy and start cutting them in half horizontally, cut the leaves in half and julienne the fleshy part.
- Put water on the fire for soba. Once boiling, cook it following the directions of the package, once cooked, drain it and pass it under cold water and keep it aside.
- Mix the sambal oelek, the triple tomato paste and the oyster sauce in a bowl and set aside. Prepare three poached eggs and set them aside too.
- Warm up a wock. When it's hot, put two teaspoons of seed oil and burn the meat a little at a time, make sure it remains moist and juicy because we will have to put it back on the fire later.
- In the same wock put a spoonful of seed oil again and sauté the vegetables. Once the vegetables begin to soften, add the sambal oelek mix and cook for a couple of minutes. Finally add the meat and cook for a couple of minutes.
- Add the soba and cook for a couple of minutes without letting it dry. Serve with a poached egg to taste.